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This hearty chicken soup is all about Southwestern flavors. It combines tender chicken, corn, black beans, pinto beans, and rice in a savory broth made with chicken broth and salsa verde.
If you plan to enjoy all of the soup when it’s made, you can cook the rice directly in the soup as instructed. If you plan to make it ahead or store the leftovers, I recommend cooking the rice separately and adding it to the soup when you warm it up. Soup with rice doesn’t store well because the rice absorbs a lot of the liquid.
Find it online: https://www.girlgonegourmet.com/southwest-chicken-bean-soup/